Breakfast
Cream Scones
Start the day with Farmer’s original Cream Scones method, preserved as a source transcription.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 2 cups flour
- 4 teaspoons baking power
- 2 teaspoons sugar
- ½ teaspoon salt
- 4 tablespoons butter
- 2 eggs
- ⅓ cup cream
Historical transcription
Source method
- 1
Mix and sift together flour, baking powder, sugar, and salt. Rub in butter with tips of fingers; add eggs well beaten, and cream. Toss on a floured board, pat, and roll to three-fourths inch in thickness. Cut in squares, brush with white of egg, sprinkle with sugar, and bake in a hot oven fifteen minutes.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.